LOBSTER STEW

FOR 2 PERSONS
Difficulty: Medium
Preparation: 45min

INGREDIENTS

  • 1 Lobster
  • 2 Prawns
  • 2 White Fish Cuts
  • 2 Onions
  • 4 Garlic Cloves
  • 1/2L White Wine
  • 500gr Tomato Sauce
  • 300gr Single Cream
  • Olive Oil
  • Grated Parmesan

PREPARATION

the onions in julienne and brown in a casserole together with the garlic cloves and some olive oil. Add the white wine. When poached, add the tomato sauce. Boil during 5 minutes. Add the single cream. Grind, strain and set apart.

 

Cut the lobster in two halves, cover with the sauce, add the parmesan cheese and bake for 30 minutes at 180 °C. Seal the fish and the prawns in a griddle and add them in the casserole at the end of the cooking process so as they are cooked to perfection.

THE CHEF’S ADVICE
You can reuse the sauce to cook a great dish. Fry some eggs and mix them with the sauce.
Rate this recipe
Sending
User Review
0 (0 votes)

Related Posts

31 Mar
FRESH PASTA WITH SAUTÉED SEASON MUSHROOMS AND PARMESAN CHEESE
Pasta // 0

FOR 1 PERSON Difficulty: Easy Preparation: 20min INGREDIENTS 100gr Fresh Pasta 50gr Season Mushrooms Single Cream 75gr Parmesan Cheese Salt Pepper Olive Oil PREPARATION Sauté season mushrooms in a fry pan with some olive oil, add single cream to taste, season with salt and pepper and add 50gr of grated parmesan (or the desired amount).

31 Mar
MONKFISH TAIL WITH CLAMS
Fish // 0

FOR 1 PERSON Difficulty: Medium Tiempo de Preparación: 30min INGREDIENTS 1 Monkfish Tail 5 Clams Fish Stock Flour 2 Asparagus 1 Baby Carrot Saffron Parsley Olive Oil PREPARATION Butter the monkfish tail in flour and sauté in a frying pan together with the clams and some olive oil. Set apart. Boil down the fish stock

24 Sep
DUCK MAGRET WITH SWEET AND SOUR SAUCE

Difficulty: Medium Preparation: 1 hour Cooking: 8 – 12min INGREDIENTS 2 duck magrets of about 350 or 400 gr each 3 shallots 2 tbsp of oil 2 tbsp of honey Salt Pepper For the sauce 8 tbsp of soy sauce 2 tbsp of balsamic vinegar PREPARATION   Remove the skin from the duck magrets. To

Comments

Leave a comment